What's cookin', good lookin'? Part II

[Primalex]

I’m having salmon tonight. It’s expensive.

Well...otherwise it wouldn't be a fun fact

 

[IrisAlthea]

Well, legend says, that in the 19th century, salmon was so widespread and poor people food (the river of Rhine was full with salmon) (that part is true), that the city council of Hamburg actually forbid landlords to serve their domestic workers more than two salmon-based dishes per week, as they were (successfully) protesting against the one-sided and cheap diet.

I’ve heard similar here about workers (statare) who were paid in part with food and lodging, putting in their contracts that salmon wasn’t to be served more than 2 meals per week or something like that.

 

[twister947]

Cream cheese and kippers on rye.

 

[gracie920101]

I'm trying to figure out the significance of the prune balance on top. Just not enough flavor otherwise?

 

[midwestyankee]

Just wanna say, PB&J is not just for kids.

Nor is the noblest of all sandwiches, the Fluffernutter.

 

[twister947]

I'm trying to figure out the significance of the prune balance on top. Just not enough flavor otherwise?

Glad I'm not the only one. Strange.

 

[seela]

I'm trying to figure out the significance of the prune balance on top. Just not enough flavor otherwise?

It was the 60s. Everyone was high. That explains it.

 

[NC_Coastal]

Taco Tuesday! Just bought all the ingredients plus a big tall Chimay.

 

[twister947]

I think I may be the only person who doesn’t do taco Tuesday.

No you're not.

 

[twister947]

No you're not.

I like the taste, I just don't care for food that blows up in my hand the minute I take the first bite. Put it all in a bowl, and I'm all in.

 

[midwestyankee]

I think I may be the only person who doesn’t do taco Tuesday.

Is that like Prince Spaghetti Wednesday? Because I never, ever obeyed that little dictum. Here, we eat tacos when we want them. And this week, that will be Wednesday. Mine will be on a salad base.

 

[IrisAlthea]

I tried fermented pepper butter for the first time today, with rib eye steak and pommes duchesse served on a wooden plank at a restaurant I haven’t been able to visit since before the pandemic.

 

[gracie920101]

It was the 60s. Everyone was high. That explains it.

That may be more true than you can imagine!

 

[midwestyankee]

That may be more true than you can imagine!

Let's not forget the early 70s.

 

[IrisAlthea]

Let's not forget the early 70s.

My memories are very hazy and few and I can’t even blame drugs.

 

[seela]

Lunch was poached egg and spinach on rye toast with radish and red veined sorrel.

Dinner will be roasted lamb, roasted leeks, sautéed green beans and herb dressing.

 

[IrisAlthea]

Lunch was poached egg and spinach on rye toast with radish and red veined sorrel.

Dinner will be roasted lamb, roasted leeks, sautéed green beans and herb dressing.

That sounds yummy!
Lamb and duck breast were grilled here today while I was doing mom taxi and photo service. They are for tomorrow though. Tonight we will have meatball sandwiches.
Tomorrow we’ll devil the eggs and make a couscous salad with feta, lemon and tomato. Will try my hand at Mårbackakaka too.

 

[seela]

That sounds yummy!
Lamb and duck breast were grilled here today while I was doing mom taxi and photo service. They are for tomorrow though. Tonight we will have meatball sandwiches.
Tomorrow we’ll devil the eggs and make a couscous salad with feta, lemon and tomato. Will try my hand at Mårbackakaka too.

I didn’t know what Mårbackakaka is, so I looked up the recipe. Wow, it uses skrädmjöl/kama/talkkuna. I love it, especially in combination with bilberries, but I’ve never thought to use it in cakes. Maybe I’ll try this recipe sometime.

Edit: added a wiki link.

 

[IrisAlthea]

I didn’t know what Mårbackakaka is, so I looked up the recipe. Wow, it uses skrädmjöl/kama/talkkuna. I love it, especially in combination with bilberries, but I’ve never thought to use it in cakes. Maybe I’ll try this recipe sometime.

We had it at the café when we visited Mårbacka last summer. They make a point of using the old recipes from the kitchen there. A lot of them use skrädmjöl since Selma Lagerlöf ran a business making and selling it.

 

[IrisAlthea]

We had it at the café when we visited Mårbacka last summer. They make a point of using the old recipes from the kitchen there. A lot of them use skrädmjöl since Selma Lagerlöf ran a business making and selling it.

Oh, and we had lingonberries with all the food made with skrädmjöl but I can totaly imagine how well it would work with bilberries.
We will serve it with lingonberries and cloudberries and cream.

 

[seela]

Oh, and we had lingonberries with all the food made with skrädmjöl but I can totaly imagine how well it would work with bilberries.
We will serve it with lingonberries and cloudberries and cream.

Lingonberries work well with skrädmjöl flavor, too. I sometimes put it over viili or yogurt as well.

One of my childhood favorites after going bilberry picking was putting some skrädmjöl and fresh bilberries in a bowl, then slowly smashing the bilberries with a spoon with the flour and sugar to make a paste. I always ate it with cold milk poured over it. It’s called pöppi and I was surprised to find there’s an article for it on wiki as well! I don’t add sugar, though.

I used to hate having to go berry picking, but that made it worth the trouble. In reality I really wasn’t very efficient at picking bilberries because I always ate more than I put in my container. Or I’d just run around and play and that was fun. But I remember it was such a chore to actually leave, it felt like a mountain of work ahead of me. I hated going and my mom always had to force me and remind me of the treat I’d get after. It was important to me that I made my pöppi with the berries I had picked myself, too.

Clarification, when I say berry picking, I mean going to the forest to pick wild berries, not a farm type situation at all which I guess at least in America is the usual way to go berry picking.

 

[IrisAlthea]

Lingonberries work well with skrädmjöl flavor, too. I sometimes put it over viili or yogurt as well.

One of my childhood favorites after going bilberry picking was putting some skrädmjöl and fresh bilberries in a bowl, then slowly smashing the bilberries with a spoon with the flour and sugar to make a paste. I always ate it with cold milk poured over it. It’s called pöppi and I was surprised to find there’s an article for it on wiki as well! I don’t add sugar, though.

I used to hate having to go berry picking, but that made it worth the trouble. In reality I really wasn’t very efficient at picking bilberries because I always ate more than I put in my container. Or I’d just run around and play and that was fun. But I remember it was such a chore to actually leave, it felt like a mountain of work ahead of me. I hated going and my mom always had to force me and remind me of the treat I’d get after. It was important to me that I made my pöppi with the berries I had picked myself, too.

Clarification, when I say berry picking, I mean going to the forest to pick wild berries, not a farm type situation at all which I guess at least in America is the usual way to go berry picking.

Pöppi sounds good. A friend and I used to go pick bilberries when we were at her summerhouse as kids. We’d eat them with just milk and sometimes a bit of sugar, mashing the berries to make coloured swirls in the milk.
I don’t eat viili though. It looks good when people eat it with lingonberries and crushed gingerbread but there is something with the sourness of viili that doesn’t work for me.

I actually have one of those memories of berrypicking that is linked to a smell.
We were walking in the woods by the Norwegian border when the kids were younger.
We found a clearing where the heat was vibrating, the buzzing of the bees was filling the air and there was this intoxicating smell of heather honey. There were so many bilberries and we were probably grazing rather than picking.

 

[seela]

^^That sounds very tasty, Fara!

For time reasons we had Easter dinner on Friday. Yesterday’s only Easter thing was the dessert.

 

[Orchidea73]

Risotto with porcini mushrooms.

 

[werper]

So many mouthwatering recipes here! For me its all about dessert though. Homemade sweet potato pie with whipped cream... MMMMMMMMMMMMMMMMMMMMMMMMM! I used to find it impossible to get the right consistency with whipped cream but since discovering cream dispensers, it's been an absolute dream.